2 oz blended Scotch whisky
3/4 oz fresh lemon juice
3/4 oz honey-ginger syrup
1/4 oz Islay single malt Scotch (float)
candied ginger (garnish)
ice

To make honey-ginger syrup: simmer equal parts honey and water with fresh ginger slices, strain and cool. Combine blended Scotch, lemon juice and honey-ginger syrup in a shaker with ice. Shake well and strain into a rocks glass over a large ice cube. Gently float the Islay Scotch on top. Garnish with candied ginger on a pick.